- This topic has 3 replies, 3 voices, and was last updated August 4, 2014 at 3:57 pm by .
- November 2, 2013 at 11:28 pm #324470
Pour a can (8 or 15 ounces) of tomato sauce into a saucepan and bring it to a brisk simmer over medium heat. Simmer, stirring constantly, for about 7 minutes, or until reduced by about two-thirds. You should have about 3 to 4 ounces of tomato paste from an 8 ounce can, or about 6 or 7 ounces from a 15-ounce can.
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- August 2, 2014 at 11:58 am #457133
If you are looking for the From Scratch Version, rather than the from can version, it is located here:
- August 2, 2014 at 4:17 pm #457141
Especially if you have a bumper crop in the garden, eh?
- August 3, 2014 at 5:26 pm #457190
I recently opened up a large can of tomato paste on accident, thinking it was crushed toms. Grr, luckily I remembered that you can freeze it in an ice-cube tray. I had heard about people doing this, but had never done it myself. I was quite surprised how much I like the fact that the size of the Ice-cube is about a Tbsp and a half.
Perfect for when you need a little and not a whole can! And easy to pop in more than one when needed from the freezer. I let them set for a day then popped them out quite easily, that surprised me too!
(I used a butter knife to pop them out, because they wont pop out like ice does, but they do come out very nicely!)
- August 4, 2014 at 3:57 pm #457244
Clever idea! I’ve heard of it, too, but never tried it. Usually, when I’m making a recipe that only calls for a small amount of tomato paste, I prepare other recipes that require small amounts;-D
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